ArticleFoods (Basel, Switzerland)2024
Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Recent Advances in Mulberry Processing and Drying Technologies: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Water Status and Flavor Evolution in Vacuum Freeze-Dried Mulberry: A Potential Flavor Transition Point.Foods (Basel, Switzerland) · 2026Article
- Effects of Different Drying Methods on the Quality ofFoods (Basel, Switzerland) · 2026Article
- Application of fermented rose-mulberry fruit composite to enhance the antioxidant capacity, flavor, and sensory characteristics of mulberry wine.RSC advances · 2025Article
- Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
Funding
Abstract
The mulberry fruit is edible and medicinal, and it is commonly referred to as the "best health product of the 21st century". The purpose of this study was to find out whether different drying methods affect the quality of mulberry fruits and the main nature of the volatile organic compounds (VOCs) they contain. This study used vacuum freeze-drying (VFD), vacuum drying (VD), sun drying (SD), hot-air drying (HAD), and microwave drying (MD) to treat fresh mulberry fruits. Gas-phase ion mobility spectrometry (GC-IMS) was used to detect and analyze the VOCs in mulberry fruit samples treated with the different drying methods. There were 47 VOCs detected, with aldehydes and alcohols dominating. The obtained data were subjected to principal component analysis (PCA), cluster analysis (CA), nearest neighbor fingerprint analysis, and partial least-squares regression analysis (PLS-DA). The conclusion was drawn that fresh mulberry fruits contain abundant VOCs, and mulberry fruits after VD contain many aldehydes; thus, VD promoted the synthesis of phellandrene and other compounds widely used in the preparation of cosmetics such as perfume and soap. HAD promoted the synthesis of esters commonly used in the preparation of fruit flavor and wine essence. The higher (
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